Dairy-Free Chocolate Coconut Cupcakes
 
Prep time
Cook time
Total time
 
These tender, moist chocolate cupcakes have a subtle infusion of natural coconut. And unlike most coconut frostings, this one is combined with coconut flakes!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
Ingredients
Chocolate Coconut Cupcakes
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • ¾ cup unsweetened / natural cocoa powder (not Dutch processed)
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 (14-ounce) can coconut milk (regular / full fat)
  • 2 eggs (see egg-free options above)
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut (optional)
Coconut Frosting
  • 1 cup (2 sticks) dairy-free buttery sticks
  • 3 cups powdered sugar
  • 1 teaspoon vanilla flavor or extract
  • 1 to 4 tablespoons coconut milk, coconut cream, or milk alternative, as needed (see directions)
  • 2 cups shredded coconut (sweetened or unsweetened), plus additional for topping.
  • Dairy-free mini chocolate chips or chocolate minis, for topping (optional; I use Enjoy Life)
Instructions
  1. Preheat your oven to 325°F and line 24 muffin tins with cupcake liners (bake in two batches if you only have one tin).
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Make a well in the dry mixture, and add coconut milk, eggs, vinegar, and vanilla into the well. Mix with a hand mixer until smooth, about 1 minute, scraping down the sides as needed.
  4. Stir in the coconut, if using.
  5. Divide the batter between your lined cups, filling them close to ⅔ full.
  6. Bake the cupcakes for 22 to 28 minutes, or until a toothpick inserted in the center of a cupcake comes out relatively clean, with no batter clinging.
  7. Let the cupcakes cool completely.
Coconut Frosting
  1. Place the buttery sticks in a large mixing bowl. If needed, let them soften a little.
  2. Sift in the powdered sugar. Add the vanilla and add 1 tablespoon coconut milk or milk alternative. Blend with a mixer on low until the powdered sugar is mostly incorporated. Turn the mixer up to medium, and mix until combined. Add more coconut milk, cream, or alternative, 1 tablespoon at a time, and mix, until it is creamy and whipped. With milk alternative, I use 1 to 2 tablespoons, with a rich coconut milk, I use about 3 tablespoons, and with coconut cream, I use a full 4 tablespoons (1/4 cup).
  3. Add the 2 cups coconut and mix to combine.
  4. Frost the cupcakes, and sprinkle a little more coconut, on top. top with dairy-free chocolate chips or press a chocolate mini into the frosting on each cupcake, if desired.
Notes
Additional Coconut Option: If you want more coconut throughout, you can stir 1 cup shredded coconut (sweetened or unsweetened) into the cupcake batter before pouring it into the cups.

Cupcake Nutrition Facts (cupcake only, without frosting): Calories 126; Fat 4.7g; Sodium 161mg; Total Carbs 21g; Sugars 3.2g; Protein 2.1g
Nutrition Information
Serving size: 1 cupcake (with frosting) Calories: 277 Fat: 13.5g Saturated fat: 7.9g Carbohydrates: 39.7g Sugar: 31.2g Sodium: 244mg Fiber: 1.7g Protein: 2.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chocolate-coconut-cupcakes